Modern Restaurant Management

MAY 19, 2023

But even without changing the menu, there are several design considerations that can be applied to both new builds and renovations that help reduce waste and carbon emissions. Adaptive Reuse and Recycling The greenest building is one that’s already built. Interior photo of TWO Urban Licks.

Sustainability 419

Sustainability Design Waste Recycling 419

Modern Restaurant Management

FEBRUARY 16, 2021

In 2017, a US Foods study revealed that nearly 30 percent of food delivery drivers taste the food they’re responsible for delivering, sparking an evolution in packaging design to tamper-proof takeout.

Food Safety 558

Food Safety Recycling Restaurant Law Front of House 558

Modern Restaurant Management

MAY 14, 2021

Donation, composting, and organic recycling are all available options to restaurant operators attempting to reduce the amount of food scraps entering their solid waste bins. The Green Restaurant Association claims that close to 95 percent of restaurants’ waste streams could be recycled or composted. Organic Recycling.

Waste 527

Waste Compost Recycling Food 527

EATER

OCTOBER 15, 2024

Though the restaurant still uses one gas range, Lyall said they run it just two to three times a week and designed their menus to do without it. composting infrastructure is patchy at best—and it’s not clear that compostable materials, which contain chemical additives like their plastic counterparts, are safe for recycling back into soil.

Compost 298

Compost Food Equipment Waste 298

Modern Restaurant Management

JANUARY 16, 2025

Sometimes, these packaging materials end up in recycling where they can be broken down for reuse. However, oils and other foodstuffs are often not accepted in recycling plants. Moving to more eco-friendly options like biodegradable materials using bamboo or already recycled paper helps reduce unwanted waste from clogging landfills.

Sustainability 221

Sustainability Delivery Recycling Food 221

Modern Restaurant Management

FEBRUARY 14, 2020

About half of consumers indicated that a “restaurant’s efforts to reduce food waste, recycle or donate food can be factors in choosing where to dine.” Menus are also excellent vehicles for highlighting green practices such as farm to table dishes made with locally grown and harvested fruits, vegetables, meats and seafood.

Recycling 567

Recycling Sustainability Loyalty Program Social Media 567

Modern Restaurant Management

OCTOBER 13, 2021

Consider a variety of features and solutions that your facility can invest in to reduce its carbon footprint and provide visitors with a clean and green restroom, including: Look for restroom products made from renewable sources and/or from recycled materials. Minimize your facility’s output of plastic waste.

Sustainability 491

Sustainability Recycling 2040 Waste 491

Modern Restaurant Management

JUNE 18, 2021

Permaculture is a science based on the principles of ecological design and sustainability within natural ecosystems. A circular economy moves away from the make-take-waste model and toward a model in which we design out waste and pollution, keep products and materials in use, and regenerate natural systems. Consider Permaculture.

Sustainability 508

Sustainability Tip Distribution Food Food Supply 508

Modern Restaurant Management

SEPTEMBER 23, 2020

While the company has products specifically designed for each vertical, such as appointments, eCommerce, online ordering and reservation management, its uniqueness lies in offering high-powered capabilities that every business needs. It’s all part of a mad dash to increase participation in democracy in the upcoming election.

Serving 517

Serving White Paper Food Recycling 517

Modern Restaurant Management

SEPTEMBER 16, 2022

“Jordan and our team wanted to design something that perfectly captures the spirit of the community and our values for repurposing existing structures to give them new life,” said Brian Laubenthal, Principal of Aline Architecture Concept. Ham wanted to design his brewery with the environment in mind.

Brewery 472

Brewery Recycling Sustainability Design 472

Modern Restaurant Management

MARCH 9, 2022

Research has shown that 72% of Americans say that packaging design affects their buying decisions. However, the reality is compostable packaging are designed to be decomposed and processed in commercial composting facilities that provide the right environment for composting in a short period of time.

Compost 520

Compost Sustainability Online Ordering Kitchen Safety 520

The Rail

APRIL 2, 2025

By Tracie Johnson, Contributor Changing the flooring of a restaurant can give its ambiance fresh vitality and transform everyday areas into cozy comfort canvases of design. A modern flooring design improves general dcor, creates a unique eating experience, and shows a dedication to quality.

Customer Experience 130

Customer Experience Sustainability Recycling Design 130

Modern Restaurant Management

NOVEMBER 7, 2019

In creating strategies for a recycling and food waste plan, ask them how they would put that into practice. “10 percent energy reduction compared to 2017 by the end of 2020” or “95 percent correct recycling by July compared to the 55 percent of 2018.” Employees are on the floor daily, making the restaurant run.

Sustainability 414

Sustainability Recycling Waste Communication 414

Modern Restaurant Management

JANUARY 20, 2021

But, when it comes to both front and back-of-house operations, there are things you can do to cut back on waste production, including: Setting up a recycling program. Some of that comes from leftover food that diners didn’t finish, and there isn’t much that can be done about that. Using biodegradable packaging.

Sustainability 537

Sustainability Food Supply Front of House Back of House 537

Modern Restaurant Management

MARCH 16, 2021

What issues have affected the industry over the last five years in the topics of marketing, design, operations, law, finance, technology and equipment? Tableside ordering via tablets, tableside payment, POS systems designed with mobility and flexibility in mind have dominated the market growing out of the fast casual.

Fast Casual 390

Fast Casual Front of House Fine Dining Mobile Ordering 390

Culinary Cues

AUGUST 22, 2022

Instead of thirty-gallon trash cans spread out through the kitchen, there were two much smaller cans, a recycling bin, and tubs for compost. The chef never bought ingredients by the case, but rather what he or she needed to service their space.

Seating 462

Seating Front of House Back of House Cash Management 462

Culinary Cues

APRIL 13, 2020

We have become use to recycling our cardboard on a daily basis, but it may soon be required to eliminate that packaging before food and other supplies enter a food production space or storage. [] EMPLOYEE ANTIBODY TESTING AND VALIDATION.

Kitchen Safety 558

Kitchen Safety Uniforms Food Safety Employee Relations 558

Modern Restaurant Management

OCTOBER 24, 2024

Waste management programs like recycling, composting, and any food-waste reduction measuring done can also help in this category. They remain a benefit corporation in the state of California (a corporate entity designation available in 36 states).

Certification 221

Certification Fast Casual Front of House Government 221

Modern Restaurant Management

NOVEMBER 18, 2021

From reusable and recyclable packaging to zero-waste options, restaurants are continuing to prioritize sustainable initiatives. Plant-based proteins are growing increasingly popular on menus and less expensive cuts of protein, such as thighs instead of wings, will have a greater presence in the year to come.

2022 493

2022 Menu Recycling Sustainability 493

Modern Restaurant Management

JUNE 11, 2020

That leaves restaurants with three options: investing in laminated menus so that you can clean and disinfect them between customers, springing for disposable menus and recycle them after each use, or going touchless with online menus and menu QR codes. A strong, consistent message across these channels is key to your success.

Customer Experience 516

Customer Experience Dine-in Food Safety Kitchen Safety 516

Modern Restaurant Management

AUGUST 31, 2020

Judge Stephen Wilson held that the states’ ban was not intended to “create a total ban on foie gras,” but was instead designed to prevent the practice of force-feeding in the state of California. Full-service restaurants are exempt from this law if employees sort organic waste.

2020 410

2020 Restaurant Law Agriculture Compost 410

Modern Restaurant Management

MAY 21, 2020

They are cost-effective and reduce the likelihood of contamination – buy disposable menus in bulk and recycle them. Experiment with design programs to create event announcement posters to use for your digital marketing initiatives. Combined with creative design, you can quickly gain your audience’s attention.

Social Media 539

Social Media Food Safety Cash Management Customer Service 539

Restaurant Business

MARCH 20, 2024

While implementing recycling programs or oil management systems can indeed contribute to sustainability initiatives in foodservice, they can be much more costly to support, especially in the beginning. However, there’s a new solution—the GC120 from Continental Cup which is curbside recyclable or commercially compostable in 120 days.

Sustainability 259

Sustainability Operations Compost Recycling 259

Modern Restaurant Management

FEBRUARY 4, 2022

This has led to a rise in the appearance of green kitchens, where the business focuses on reducing as much waste as possible and trying to recycle and reuse leftovers whenever they can. Creating websites with catchy restaurant website design is a long-term solution, although it's a significant investment for many companies.

2022 547

2022 Customer Service Online Ordering Website Management 547

Modern Restaurant Management

MAY 12, 2020

Dunkin’ is also on track to fully transition to new, recyclable hot coffee cup lids in all of its U.S. The company is also on track to be fully transitioned to recyclable hot coffee cup lids in its U.S. The new lids are made of #5 polypropylene that can be recycled in cities and towns that offer #5 recycling.

Mobile Ordering 376

Mobile Ordering Online Ordering Food Order Hospitality 376

Modern Restaurant Management

NOVEMBER 3, 2021

Other approaches to reducing your carbon footprint can be achieved from initiatives such as increasing recycling, reuse of packaging as well as reducing waste that goes to landfill for example by offering compostable or even edible packaging and reducing food waste.

Food Supply 520

Food Supply Transportation Compost Waste 520

The Restaurant Group

DECEMBER 8, 2024

Menu Optimization for Waste Reduction A thoughtful menu design can minimize waste while offering dishes that excite customers. Designing a Waste-Conscious Menu Feature Versatile Ingredients : Use items that work across multiple dishes. Plan Around Availability : Design your menu with readily available ingredients.

Waste 78

Waste Compost Food Recycling 78

Modern Restaurant Management

APRIL 8, 2020

The National Restaurant Association found that almost half of consumers surveyed consider a restaurant’s sustainability efforts — such as recycling, donating food, or reducing food waste — when making the decision to spend money on a venue.

Events 474

Events Beverage Recycling Seasonal Menu 474

Modern Restaurant Management

AUGUST 17, 2020

based Nardin Academy to set up a waste tracking system for recycling, compost, and landfill refuse that helped Nardin divert 86 percent of its cafeteria waste during the school year. This means that we produce more meals, which enable us to buy certain ingredients in bulk and save on costs. For example, we once helped Buffalo, N.Y.-based

Waste 474

Waste Food Compost Food Supply 474

Modern Restaurant Management

JUNE 13, 2022

Waste is an immense issue within the restaurant industry, and Starbucks itself distributes over six billion single-use cups each year — most of which are unable to be recycled and end up directly in landfills or the environment. Meanwhile, the entire restaurant industry struggles immensely with waste from single-use plastics.

Sustainability 474

Sustainability Innovation Recycling 2030 474

EATER

NOVEMBER 1, 2024

Snibbe, and a longtime friend, Haik Zadoyan, to create a line of work-functional shoes with dual density insoles, non-clunky designs, and, in the case of the Snibbs clog, a water-resistant faux leather material that is made out of nearly 100 percent recycled materials.

Design 281

Design Recycling 2015 Specials 281

Modern Restaurant Management

AUGUST 26, 2024

It allows chefs, waitstaff, and managers to carry out their designated tasks within the system. For example, you can use recyclable containers with your logo. This platform could integrate with the restaurant's existing POS system. Restaurant Administration Permission management : This component is crucial for role-specific access.

Delivery 448

Delivery Online Ordering Mobile Ordering Customer Service 448

EATER

MAY 6, 2024

But the unique blade design of these zesters also makes them susceptible to damage (Pinsky says that he goes through about 10 a year at Claud). If you live in New York, you can even throw stainless steel utensils like these right in with the rest of your metal recycling, which is exactly what I plan to do in another seven years.

Recycling 298

Recycling Food Truck Point of Sale Advertising 298

Modern Restaurant Management

AUGUST 25, 2021

For the necessary packaging, try to opt for biodegradable materials and packaging with a high recycled content. And a restaurant’s commitment to sustainable practices is perhaps most easily visible through the packaging that they chose. Using less delivery packaging is a great way to begin.

Operations 493

Operations Ordering Sustainability Food Supply 493

EATER

DECEMBER 6, 2021

Before launching Liquid Death, Cessario was a graphic designer by trade, working at advertising agencies and producing projects for big companies like Netflix. Even though a lot of the early commentary about Liquid Death was negative, Cessario knew that you just couldn’t buy this kind of buzz.

Recycling 299

Recycling Food Truck Beverage Point of Sale 299

Modern Restaurant Management

JUNE 27, 2022

You might try to recycle your old paper menus when you add new dishes to the mix, but no paper or plastic at all is really the best way to go. The lower your marketing costs, the more money you can spend on essential things like high-quality ingredients, inviting decor, and of course, fair pay for your employees.

Online Ordering 508

Online Ordering Customer Service Fast Casual Recycling 508

Modern Restaurant Management

JUNE 24, 2020

Visa is introducing a range of locally designed programs and solutions to enable SMBs to drive efficiency and sales through acceptance of digital payments, building online businesses and incentivizing neighborhood support. ." with menus designed to offer the best-selling delivery items by region, market, and time of day.

Guest Recovery 539

Guest Recovery Mobile Ordering Kitchen Safety Food Safety 539